Greek Flan-Milk Pie (Galatopita)
This Greek Flan-Milk Pie (Galatopita) is a creamy, silky custard dessert with subtle lemon zest and a buttery crust. Perfect for dessert or brunch, it’s a delicious taste of Greek tradition!
Servings: 6 servings
Ingredients
- 400 ml milk base of the custard
- 80 grams sugar to sweeten gently
- 1 egg adds richness and helps set the custard
- 5 ml vanilla extract warm, comforting aroma
- 25 grams fine semolina gives the custard a silky texture
- 12 grams cornstarch thickens the custard
- 25 grams butter (82% fat) adds richness and velvety mouthfeel
- 1/2 lemon zest fresh citrus notes
- 1/2 egg for brushing the crust for a golden finish
- 10 ml milk mixed with half egg for crust glaze
- All Butter Pie Crust for a buttery and flaky base (see linked recipe)
Instructions
- Start by combining the milk and sugar in a medium saucepan over medium heat. Stir occasionally until the sugar dissolves completely and the milk is warm but not boiling.
- In a separate bowl, whisk together the fine semolina and cornstarch. This mixture will thicken the custard and give it a smooth texture.
- Beat the egg lightly in another bowl. Gradually add a small amount of the warm milk mixture to the egg while whisking constantly to temper it and prevent scrambling.
- Slowly pour the tempered egg back into the saucepan with the warm milk and sugar mixture. Add the semolina and cornstarch mixture in small increments, whisking constantly to avoid lumps.
- Continue to cook over low heat, stirring constantly until the custard thickens to a creamy consistency, about 5-7 minutes.
- Remove the pan from heat. Stir in the butter, vanilla extract, and freshly grated lemon zest until fully incorporated and smooth.
- Roll out the all butter pie crust dough evenly and gently place it into your pie dish, trimming any excess edges.
- Pour the warm custard filling into the prepared crust, smoothing the top with a spatula. Beat the half egg with 10 ml milk and brush the crust edges to achieve a golden brown finish.
- Preheat your oven to 180°C (350°F) and bake the pie for about 40-45 minutes, or until the custard is set and the crust is golden.
- Allow the pie to cool completely at room temperature. This cooling step lets the custard set fully, making it easier to slice and enjoy.
Equipment
- Medium Saucepan
- Whisk
- Mixing Bowls
- Fine Grater
- Pie dish (around 9-inch)
- Baking brush
Notes
- Prepare the custard filling a day ahead and refrigerate it covered to prevent a skin from forming for easier assembly.
- Store leftovers tightly covered in the fridge for up to 3 days; serve cold or gently warmed.
- Substitute lemon zest with cinnamon or nutmeg in cooler months for a warm twist.
- Try different crusts like a nutty almond crust for variety.
- A store-bought pie crust can be used to save time with good results.